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wanted something easy. so i fired up my PBC and away we go.
flavored some ribs up w/ my new red mustard.
pretty.
marinaded a tri for 24 hours in T's M3.
need my tatonka dust. heavy dose.everyone in the pool!
don't know how long they took. i go by the toothpick test. they look very good. nice color dude.
tri cooked until 135°. let rest. very juicy. love the M3 and the tatonka dust on it. tasty, tasty.
it so so very yummy. a great meal. i love this pit barrel cooker. so easy to use and no burnt food. everyone should get one.

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan IIIBackwoods Ext. Party,Vision Kamado, 22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

The PBC is an absolute killer tri-tip cooker. Season it, hang it, and cook it 35 minutes (on
average) and you get a perfect edge-to-edge medium-rare every time, as you can see in
the pic above. It really is amazing.

What temp does your PBC run at? I've had problems controling the temp in mine.

I've never tried to control the temp in mine. I just leave the intake where it
was when it was delivered (preset according to your elevation) and let it do
its thing. That's the beautiful thing about the PBC; there's nothing to adjust
or fool with.

That said, mine runs at about 275-290* at the rods, depending on the
amount of food in it.